Protein transition in a dynamic food environment. A systems approach.

People in Western countries eat too much animal-sourced proteins such as meat, dairy and eggs, which has negative consequences for nature, human health, and animal welfare. Shifting towards more plant-sourced proteins, such as lentils and nuts, requires a better understanding of why animal-sourced proteins remain preferred. This doctoral research connects all factors determining food choices in a system view and identifies those most influential in attaining more plant-based diets. The results indicate that animal-sourced proteins remain easier to acquire and more socially accepted than plant-sourced proteins. Moreover, lobbying by the animal-based industry, along with promotion and financial support in favour of animal-sourced proteins, reinforces this status-quo. Promising solutions aim for the deeper system layers, including shifting responsibility from consumers to governments; strengthening regulation to support production and consumption of plant-sourced proteins; and policies that change the norm of eating animal-sourced proteins.